Some Canadian cake designers are seeing a dramatic shift in wedding cake trends this year, with clients toning down their matrimonial indulgence.
Antonella Cellini’s career in cakes blossomed from a childhood she describes as deprived – not of love, affection or parental support, but of anything other than black forest cake on her birthday.
I first suspected that something strange was happening to Ottawa’s food scene upon my initial visit to Art-Is-In Bakery.
Jan. 23, 2014, Montreal – Baked2Go created a complicated gluten-free croissant when the company received a heartfelt e-mail from Robert Nitti requesting this baked good for a girl he liked, reports CBC News. |READ MORE
There was so much to see at this year’s IBIE that we’re going to deliver a veritable Coles Notes’ worth of show facts and figures before diving right into the good stuff.
These days, it’s not uncommon to hear such claims as “wheat is bad for you” and “gluten makes you sick,” which are made in the popular book Wheat Belly.
I first met Rivi Horwitz and her son Omri at the Grocery Innovations Canada show just after they had been shortlisted for the Bakers Journal Innovator of the Year award.
Jill Lawrence always pictured herself owning a business. It wasn’t until she found herself divorced, unemployed and facing limited job prospects in her late 40s that she found her perfect product to market, and created The Apple Crumble Company.
In 1986, brothers Michael and Martin Givens opened a small, family-owned bakery in Woodbridge, Ont., where they began creating delectable, high-quality cakes based on a LaRocca family tradition that started in Naples, Italy, over 60 years ago.
It was the cake that launched a career, and incredibly, it was Sheila Comer’s first baking effort!
Food tourism is “the pursuit and enjoyment of unique and memorable food and drink experiences, both far and near,” states the World Food Travel Association (WFTA) on its website.
Customers can be a complex bunch, but a trip to San Francisco shed light on the top five things my clients are going to want from my chocolate business and more.
Singing on the job is a sign of one of two things: either you earn your daily bread as a vocalist or you’re having an awfully good time at work.
Wedding season is in full swing, which, if you’re a cake designer, means the pages of your order books are likely filled with requests for cakes to mark the occasion.
CutiePie Cupcakes & Co., my Toronto-based bakery, is not your regular cupcake shop.
When you think of contemporary, artisan and beautiful, a doughnut isn’t exactly the first thing that comes to mind.
Mandy Kan faced 21 rejections from retail space owners in 2005, when she set out to open her bakery as a 27-year-old former Ritz-Carlton pastry chef.
The dictionary defines bliss as perfect happiness or great joy. Cynthia Pacheco uses the word to describe everything wonderful in her life: her children, her husband, and if it isn’t clear by the name of it, her business.
Since winning Bakers Journal’s inaugural Innovator of the Year award last fall, Baked at Frankie’s has been buzzing with new clientele, new products and a continued quest to perfect its unique gluten-free flour.
At 78 years old, Mary Macleod is retired from her successful shortbread business, which means she still likes to “come down and do a bit.”
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Canadian wins custom-designed Hobart mixerHobart, the premium commercial food equipment manufacturer known for designing…
Bakery Showcase Montréal 2019
May 5-6, 2019